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Looks good but personally I'd put a ziplock bag filled with water and sealed on top up the brisket to fully submerge it. I'll be looking forward to the Qview as you post it
I'm with Jerry on this one to you want to get that meat completely submerged so I have a plate that just does fit in my brining bucket and it holds the meat down in the brine.
Hey all, took the brisket out of the brine, injected it with apple juice, and rubbed it down with a hickory rub. Here is another qview shot. next step will be the smoker about 8 tonight.
thanks I appreciate it. IM so glad I came across this site. I love bbq, but no one I know enjoys the hobby, so this is awesome get to share it with bbq folks from alll over. thanks again guys/gals.
Okay brokenwing, when you say nobody around you enjoys the hobby, are you just talking about the smoking process, or are you talking about the food itself?
Looks good, I'm doing a brisket tomorrow also, I don't brine my briskets, May have to give it a try on the next one, I have it sitting in the rub for 24 hours.
Hey I got the mes fired up, and put the brisket in. Here are a few more pics of the qview. Question, when do you all foil your Brisket? How far into the smoke?
Brisket just hit 162 degrees. So I foiled it and put it back into the mes. The mes is at 182 degrees from having the door open so waiting for the temp to rise again. Here is a pic of the tbs from earlier.
Okay here is the final qview pics. The brisket came out so tender and juicy. I did jeffs recipe for the ham, and everyone loved it. The BBQ sauce and honey glaze set the ham off.
so im curious to see what you all think. No responses yet. I think it was a good smoke and the brisket was very tender, but i want to see what you all think.